Jump-in-the-Mouths

By mirandavoegeli

Ingredients

• 4 oz fontina or gruyere, sliced 3/8 inch thick and then cut into 1/2 x 1 1/2 inch rectangles
• 2 oz very thinly sliced prosciutto, cut into 2 x 3 in rectangles
• 40 medium sage leaves
• 2 cups flour
• 2 TBS cornstarch
• 2 tsp baking powder
• 2 1/2 cups ice water
• Oil for frying

Details

Servings 16

Preparation

Step 1

Wrap prosciutto completely around cheese. Sandwich the packages between two sage leaves of similar size.

Whisk the flour, cornstarch, and baking powder together. Pour in the ice water and stir briefly, only to moisten the dry ingredients (batter will be lumpy).

Heat oil. One by one, lift the bundles by holding onto both sage leaves at one end and dip them into the batter. Let the excess batter drip from them for a moment, then drop them into the hot oil. Fry 6-8 at a time until very lightly browned and crisp, 2-3 min, flipping them to brown both sides. Drain on paper towels. Serve immediately.